Appetizers

Ingredients:

• 1 head of romaine lettuce, chopped

• 4 oz croutons

• 1/2 cup grated parmesan cheese

• 2 tbsp fresh lemon juice

• 4 cloves garlic, minced

• 1 tsp dijon mustard

• 1/2 cup extra-virgin olive oil

• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the chopped romaine lettuce, croutons, and parmesan cheese.

2. In a small bowl, whisk together the lemon juice, garlic, dijon mustard, extra-virgin olive oil, salt, and pepper.

3. Pour the dressing over the salad and toss to coat.

4. Serve immediately and enjoy your Caesar salad!

Ingredients:

• 6 medium potatoes, peeled and cubed

• 4 tbsp butter

• 1 medium onion, diced

• 4 cloves garlic, minced

• 4 cups chicken broth

• 2 cups heavy cream

• Salt and pepper to taste

• Toppings: shredded cheddar cheese, chopped green onions, and bacon bits (optional)

Instructions:

1. In a large pot over medium heat, cook the potatoes in boiling salted water for 10-15 minutes or until tender. Drain and set aside.

2. In the same pot, melt the butter and add the onion and garlic. Cook until the onion is soft and translucent, about 5 minutes.

3. Add the chicken broth and bring to a boil.

4. Reduce heat to low and add the cooked potatoes and heavy cream. Use an immersion blender or a regular blender to puree the mixture until smooth.

5. Season with salt and pepper to taste.

6. Serve the soup hot, garnished with shredded cheddar cheese, chopped green onions, and bacon bits (if desired). Enjoy your baked potato soup!

Ingredients:

• 1 (10-ounce) package frozen chopped spinach, thawed and drained

• 1 (14-ounce) can artichoke hearts, drained and chopped

• 8 ounces cream cheese, softened

• 1/2 cup sour cream

• 1/2 cup mayonnaise

• 1 cup shredded mozzarella cheese

• 1/2 cup grated Parmesan cheese

• 2 cloves garlic, minced

• 1/2 teaspoon onion powder

• 1/2 teaspoon dried basil

• 1/2 teaspoon dried oregano

• 1/4 teaspoon red pepper flakes (optional)

• Salt and pepper to taste

For serving:

• Tortilla chips, baguette slices, or crackers

Instructions:

1. Preheat your oven to 350°F (175°C).

2. In a large mixing bowl, combine the softened cream cheese, sour cream, mayonnaise, minced garlic, onion powder, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper. Mix well until all the ingredients are evenly combined.

3. Add the chopped spinach, chopped artichoke hearts, shredded mozzarella cheese, and grated Parmesan cheese to the bowl. Stir until everything is thoroughly incorporated.

4. Transfer the mixture to a greased baking dish or oven-safe skillet, spreading it out evenly.

5. Bake in the preheated oven for 20 to 25 minutes or until the dip is hot and bubbly, and the top is lightly golden.

6. Remove from the oven and let it cool for a few minutes before serving.

7. Serve the spinach and artichoke dip warm with tortilla chips, baguette slices, or crackers for dipping.

Enjoy your delicious homemade Spinach and Artichoke Dip as a tasty appetizer at your next gathering or as a delightful snack for yourself!

Ingredients:

• 1 lb Velveeta cheese, cut into cubes

• 1 can of diced tomatoes and green chilies (10 oz)

• 1 tbsp butter

• 1/4 cup heavy cream

• Salt and pepper to taste

• 1 lb of ground beef

Instructions:

1. Cook ground beef in a pan.

2. In a saucepan over low heat, melt the Velveeta cheese, diced tomatoes and green chilies, butter, and heavy cream.

3. Add the ground beef into sauce pan.

4. Stir continuously until the cheese is melted and fully combined with the other ingredients.

5. Season with salt and pepper to taste.

6. Transfer the queso to a serving bowl and serve with tortilla chips. Enjoy!

Note: You can also add additional ingredients such as jalapeños, chili powder, or ground cumin to customize the flavor of your queso.